Easy Cold Brew Coffee Pie

So I’m a cream-with-my-coffee kinda girl. Always have been, always will be.

It’s to the point where I actually carry mini coffee creamers with me when I travel. What? I love my coffee creamer! I dare Wayne Brady from Let’s Make A Deal to make a game out of what’s in my purse. I would so own him with my thimbles, spare change, hand sanitizer and coffee creamer. (Okay, maybe not a thimble… but if I ever went on the show, you bet your booty I’d be stocking up on thimbles).

So this pie is totally my bag. Not literally of course, but figuratively. Rather: this pie is my jam. No wait. This pie is my life? That’s more like it.

It’s so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee concentrate, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some coffee extract because I really wanted to drive home the coffee flavor. This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.

Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

Then you must wait for it to chill. It’s excruciating, I know, but if you don’t let it chill, it will be a disastrous mess. Trust.

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy, and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!

Easy Cold Brew Coffee Pie

This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it's perfect for a hot day and for any coffee fanatic!

Prep Time6hrs10mins

Total Time6hrs10mins

Course: Dessert, No Bake Desserts, Pie

Cuisine: American, Dessert

Servings: 8

Author: Hayley Parker, The Domestic Rebel

Ingredients

1(3.4 oz box) INSTANT vanilla pudding mix

3/4cupcold brew coffeeany brand is fine; I used sweetened cold brew coffee but unsweetened will work

1/2cupmilk or cream

1Tbsppure coffee extractor less if you want a less strong coffee flavor

1(8 oz tub) Cool Whip, thawed

1prepared Oreo cookie crust

Whipped creamfor garnish

Dark chocolate-covered espresso beansfor garnish

Instructions

In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!

Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.

Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!

I think you guys are going to love this Cold Brew Coffee Pie! Serve it up with a glass of iced coffee, natch. 🙂

Have a super sweet day!

xo, Hayley

Disclaimer: this post contains some Amazon affiliate links. If a purchase is made using one of my links, I receive a small commission at no cost to you. Thank you for keeping my blog alive!

Hi Emma! Cold brew is a coffee that’s steeped in cold water for a long period of time. If you don’t have cold brew coffee there (in the States it comes in bottles or cans), just use room temperature or cold regular coffee!

You can make cold brew with a french press. Use 3/4 cup coffee and 3 cups water. Allow to sit in a cold dry place for 18-24 hrs. Slowly push down the press to press grounds to the bottom. You have just made a cold brew concentrate. You can put can combine 1/3 cup concentrate to 2/3 cup whole milk to make an iced latte ( add a shot of vanilla or caramel syrup for sweetness) or 1/2 cup concentrate to 1/2 cup water to have an iced coffee black. This recipe is great with the concentrate. Rich coffee flavor.

Thank you……. I had the very same question!! Where I go to get my coffee is always Biggbys and they have just recently started selling cold brew, but I did not want to spend an extra $6 just to test out a little portion of it. I think what I will do is just use some of my dark roast regular coffee, because that already has such an intense flavor!!

Hi Agne! I get my props at a variety of local stores (I live in Sacramento). Some places around here that I find them are: Not Too Shabby, Antique Trove, Hand Pickin’ Emporium, and ReFind, along with garage sales and things like that. Hope this helps! I suggest trying antique stores in your area, or second-hand stores sometimes have really cool old utensils.

Hi Susan! I purchase it at Sur La Table, or another cooking store like that. I’ve also seen it at crafts stores, like Michael’s, Hobby Lobby, etc. The brand I love is Nielsen-Massey, but if you can’t find that, feel free to use coffee extract from the grocery store (either McCormick brand or JR Watkins brand at Walmart).

Hi! I made this pie tonight, it’s currently in the freezer chilling (a painstaking step in the process) and I’m wondering 1.) Once I’ve kept it in the freezer overnight and I start to dig in tomorrow, do I put it back in the freezer or will the fridge be okay for storage?
2.) Not that I’m planning on having much leftover, but how long will this pie keep?

I just finished eating some!! So good. Thank you for sharing this recipe.
Also maybe you have a tip for this too.
I decided to make my own Oreo pie crust and I had a really hard time getting it out of the pie pan. It seemed to stick the to bottom. Any ideas on how to avoid this in the future?

I bought Chameleon concentrated cold brew coffee (not a single serve ready to drink bottle) to which the directions on the bottle say to add water or milk for a serving. Did you use a concentrated kind or is it the ready to drink already diluted kind?

This was soooo good and only took me about 10 minutes, I even made the Oreo crust from scratch! I made three shots of espresso in the am and put it in the fridge for the cold brew, i didnt add sugar to the coffee because I think the cool whip is sweet enough. Also I didn’t have coffee extract so used kahlua instead, it got rave reviews! Thank you!

Yes! This was my problem. I could only find .8 ounce boxes so used 4 of them. Bad idea! The pudding was so thick I could barely stir it after a while. It looks disgusting. Is it possible your measurements are off, domesticrebel?

Hi Catherine, the recipe calls for one 3.4oz box of instant pudding mix. Did you use the sugar free/fat free kind? Those usually come in smaller ounce sizes but I recommend the regular version for this pie.

Thanks for replying! I did indeed use the sugar/fat free. Amazing that there’s such a difference between the two kinds. Thanks for the tip–I’m pawning off the gelatinous stuff on my kids and trying again with just one box, which I think from the video would have the texture you’re going for.

This looks amazing! I bought everything to make it but am a little confused because the cold brew coffee I bought is the Trader Joes concentrate. Do I use 3/4 cup of the concentrate, or do I need to dilute it first (the suggested use instructions are to mix 1 part concentrate with 2 parts water). Thanks for your help!

I think the recipe is meant for the diluted concentrate however I made it with full strength concentrate and loved it. I also added condensed milk to even it out a little since it was slightly bitter. Came out wonderful.

First, this motivated me to get out my French press and use it to make the cold pressed coffee. Love that! I added some instant espresso crystals instead of extract and some cream cheese for stability as well as another flavor layer. FANTASTIC! I used unsweetened cold pressed coffee but I also enjoy strong black coffee. For iced coffee I don’t add sugar or flavor, just milk. Most probably like it sweeter.

I love this recipe! I made this as written, but my cold brew concentrate was unsweetened so I added a tablespoon or two of sweetened condensed milk. I also made it with chocolate pudding mix, the same two tablespoons of sweetened condensed milk, and a handful or two of mini chocolate chips. Everyone loved the “mocha” one, even more than the regular. I don’t make this often, but when I do there are no crumbs left in the pie pan.

This is a great recipe. I had to make a few adjustments because my husband is a diabetic. I made my own crust using sugar free shortbread cookies.. To make the crust I mixed 1 3/4 cups cookie crumbs and 6 tablespoons unsalted melted butter and pressed into the pie plate. For the filling I used two 1 ounce packages of sugar free vanilla pudding. The consistency was too thick so I added 1/4 cup more milk. I did not have any coffee extract so to make my cold brew coffee I added 1 heaping teaspoon instant coffee to 3/4 cup hot water and let it cool. The coffee flavor was outstanding and it made for a delicious pie. Thanks for the recipe.

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…